Stuffed Crabs

Ingredients

• 2 onions
• i quart of Bechamel
• i pound of picked crab meat
• bread crumbs
• a small piece of butter

Method

1. 1

   Chop onions, fry in butter without browning, add Bechamel, and when boiling, add crab meat.

2. 2

   Blend well, season, and let cool.

3. 3

   Stuff crab shells, roll in bread crumbs, sprinkle with butter, and bake in the oven.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 9. The excerpt below is the record exactly as published.

a small piece of butter on each clam and brown in the oven. > Clams Farcis Diables — Stuffed Clams Deviled. Follow directions as given in previous receipt, spreading some deviled preparation over the clams be- fore finishiag. Clams a la Schenk — Clam3 Scsenk Style. Prepare as for Oysters, Schenk Style, using the belly part of clams. LuciNES Papillons a la Boniface— ^Soft Clams, Boniface Style. Chop fine 2 green peppers and 2 shallots, fry in but- ter without Iwowning, add 4 dozen soft clams (belly part) and moisten with a gill of sherry. Simmer gen- tly for 10 minutes, add i pint of cream or Becha- mel sauce and cook 5 minutes longer. Season with salt and red pepper, and incorporate 3 ounces of butter just before serving. LuciNEs Papillons a la G<»ard— Soft Clams, G<H>ARD Style. Chop fine 3 shaUdts and 12 medium-sized fresh mushrooms and fry lightly in butter, then add 36 soft clams and moisten with 2 gills of sherry. AUow to reduce to half, then add 2 gills of Brown sauce, season to taste, add some chopped fine herbs, incorporate 3 ounces of butter, and finish with the juice of half a lemcm. Crabs FARas — Stuffed Crabs. Chop fine 2 onions, fry them in butter without brown- ing and add i quart of Bechamel (which should be 27 rather thick); when boiling:, add i pound of picked crab meat, blend well (without bruising the crab fladkes), season highly and put away to get cold. Then stuff the well cleaned crab shells with the prep- aration, roll tiie surface in bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.